Peppermint

Mentha x piperita

Origin: England, the Middle East.

Flavour: Cool, sweet and refreshing.

Uses: Tea, candy, salad, pasta, sauce, condiment, jam, potatoes, vegetables, lamb, curry, tagine, ice cream, dessert.

Dishes: Peppermint tea, candy canes, vegetable tagine with nuts and mint, lamb tagine with dried fruit and mint, Thai stir–fry with pork and mint, mint and parmesan pesto, vanilla cake with mint, mint chocolate pudding, fattoush salad, mint shortbread with lavender, curry chicken with mint, pudina chutney (mint chutney), mint gelato, Mediterranean eggplant salad with mint, limonana (frozen mint lemonade), mint sauce, tabbouleh salad (Lebanese vegetarian salad).

Compliments: Basil, oregano, clove, cumin, parsley, dill, thyme, vanilla, lavender, rosemary, clove.

Substitutes for Peppermint: Basil, parsley, cilantro, tarragon, rosemary, marjoram, oregano.

It has been enjoyed since the 16th century for its medicinal properties and in cooking. Whether you are using peppermint solely or if you are blending it with different herbs and spices, Dried Peppermint Leaves give bright and refreshing flavours to sweet and savoury recipes.
When stored in a well sealed container, dried peppermint can remain fresh for up to six months.